When we met Chef Hung at a Dai Pai Dong in Macau after the Michelin gala, he asked us to come by his restaurant at St Regis some time to check out some of the new summer dishes. Of course that’s something we won’t refuse especially after the restaurant has just been awarded its second star earlier that day and definitely on the rise. So fast forwarding 2 months we were in the private dining room at the hotel enjoying a special dinner menu prepared by the chef and his team.
I guess what stood out of the dinner was the creativity that put into each of those dishes. Of course there’s the familiar flavor of Cantonese charsiu (made using Iberico pork collar cut) or the fried lobster tail finished with a soy sauce glaze, both well-executed based on the traditional cooking.
And then there were some new dishes given a slight twist - the crispy eel was battered and deep-fried in large chunks, and served with leeks and port reduction on a sizzling plate, so you got this nice rich flavor and aroma. Beef tendon was usually braised until tender but in this version, Chef Hung left it a little firmer in texture, and pan seared with crispy chicken skin on top, and served with fingerling lime and baby bell peppers. I like the texture plus the acidity and spicy kick.
The winter melon soup was my favorite dish of the evening. Winter melon is a common ingredient in hotter season and instead serving it in a clear consommé, it’s served in potage consistency with winter melon boiled and smashed, mixed with crab meat and roes and frog meat. On top was the “night fragrant” flower giving it an unique, refreshing aroma. It’s such a soothing dish with nice flavor to show forth.
“Sand Ginger” was usually served with steamed chicken, but this time, it’s served as stir-fry with chicken slices plus deep-fried cartilage on the side for a Chicken two-way combo. Towards the end we were served two home-style dishes, first the fish soup with “fish tofu” (like an airy quenelle) with cougette and then the fried “silver needle” noodles with satay sauce and prawns. Desserts were more on the classic side – with the coconut pudding cake topped with butterfly pea jelly, plus the mini egg tarts.
More photos here: https://www.flickr.com/photos/g4gary/albums/72177720308999767/
When? June 7 2023
Where? Run, The St Regis Hong Kong, 2/F One Harbour Drive, Wanchai, Hong Kong
Menu Highlights? Soup with Winter Melon, Crab and Frog (夜香花冬搖蟹肉田雞羹)
Drinks?
Champagne Moet & Chandon Imperial Brut NV
Champagne Pol Roger Reserve Brut NV
2017 Il Poggione Brunello di Montalcino DOCG
Web:
run-restaurant.stregishongkong.com
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